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Summer Herb Pesto

6 cups basil leaves, packed

2 cups mixed herb leaves (parsley, oregano, tarragon)

3/4 cup pine nuts, walnuts, or pecans, toasted

4-6 cloves garlic

1/2 cup parmesan, grated

1/4 cup pecorino romano, grated

sea salt, to taste

freshly ground black pepper, to taste

About 1 cup OLIVE & VINE extra virgin olive oil of your choice

Combine the herbs, nuts, garlic and cheeses with a pinch of salt and pepper in a food processor or blender and process until pureed. With the machine running, slowly pour in the olive oil until desired consistency is reached.  Taste and add more olive oil or seasoning if needed.

Chimichurri Sauce

Chimichurri sauce is great for marinating and basting grilled meats, as a topping for churrasco and chicken, and as a dressing for salads. 

1/2 cup OLIVE & VINE extra virgin olive oil, of your choice

2 tablespoons OLIVE & VINE Red Wine Vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, finely chopped (about 1 tablespoon)

1 tablespoon finely chopped fresh oregano or 3/4 teaspoon dried oregano

1 tablespoon coarse salt, such as OLIVE & VINE Himalayan sea salt

1/2 teaspoon freshly ground black pepper


Mix all ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavors before using. Can be made 24 hours in advance and refrigerated.

Adapted from Cafe Delites.

Truffled Wild Mushroom Risotto

For the porcini/shitake mushroom stock:

5 cups water 

2 cups of a mixture of dried Porcini and Shitake mushrooms, coarsely chopped

Bring the water to a simmer and add the mushrooms. Allow to steep for 30 minutes, then strain. 


For the risotto:

5 cups mushroom stock

3 tablespoons OLIVE & VINE extra virgin olive oil

1 pound mixed wild mushrooms, thinly sliced

sea salt and freshly ground pepper, to taste

2 shallots, finely chopped

1 1/2 cups Arborio or Carnaroli rice
 
1/2 cup white wine

1 teaspoon OIVE & VINE White Truffle infused olive oil

1/2 cup freshly grated Pecorino cheese
 
2 tablespoons flat-leaf parsley, chopped


In a medium saucepan, bring the stock to a simmer and keep warm. 

In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook, stirring constantly until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly until it is nearly absorbed between additions. The risotto is done when it is opaque and the sauce that has formed from the rice is creamy. This should take about 20 minutes total. Add the truffle oil, cheese and parsley at the very end, and adjust the seasoning if desired. 
Serve immediately.

Roasted Potato Salad

3 pounds red potato, unpeeled, cut into bite-sized pieces

1/4 cup OLIVE & VINE extra virgin olive oil of your choice 

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried thyme

1 1/2 teaspoons salt

2/3 cup mayonnaise

1/3 cup fresh cilantro, chopped

1/3 cup purple onion, chopped fine

 

Preheat the oven to 375º. In a large bowl, toss the potatoes in the oil until coated well. Mix together the spices (next 6 ingredients) in a separate bowl. Add the spices to the potatoes, about ¼ of the mixture at a time, until coated liberally. You don't have to use all the spice mixture but make sure the potatoes are fully coated. 

Roast on a baking pan for 30 minutes, then flip and roast the other side another 15-20 minutes, or until golden brown and crispy. 

Remove from the oven and place in a large bowl. Let cool for about 3-5 minutes or until they're no longer hot but still very warm. Meanwhile, mix together the mayo, cilantro and red onions. Add this mixture to the potatoes and stir to coat thoroughly.

Best served warm or at room temperature.

Serves 5-6.

 

Classic Tomato Sauce

A good homemade tomato sauce only contains a few ingredients so the key is using quality ingredients. Use whole peeled tomatoes in their own juices such as San Marzano and of course, a high quality olive oil!

 

1/4 cup OLIVE & VINE extra virgin olive oil

1 medium onion, finely chopped

6 garlic cloves, thinly sliced 

a pinch of red pepper flakes

1 basil sprig, plus extra for garnish

one 28-oz can whole peeled tomatoes 

3 teaspoons red wine vinegar or OLIVE & VINE Sherry Reserva vinegar

salt and freshly ground black pepper, to taste


In a medium size bowl, crush the tomatoes with your hands or a potato masher extracting all the liquid. Heat a medium saucepan over medium heat. Add the olive oil and when it starts to shimmer, add the onion, garlic and red pepper flakes. Cook, stirring frequently until softened, 10 - 12 minutes. Add the basil, tomatoes, vinegar and salt and pepper to taste. Simmer until slightly thickened, 20 - 30 minutes. 

Remove the basil. Using an immersion blender, blend the sauce until slightly smooth but retain a little texture. Season with more salt and pepper if necessary. Serve with spaghetti and garnish with basil and Parmesan cheese if desired, or use in any recipe calling for a classic tomato sauce.

 

Citrus - Herb Vinaigrettes: Four Easy Variations

Making your own citrus - herb vinaigrette is a snap!  Each of these easy variations contains fresh citrus  juice and zest, chopped herbs and the following four ingredients:

    •    1/2 shallot, minced
    •    1 1/2 tablespoons OLIVE & VINE French Champagne Vinegar or white wine vinegar
    •    3/4 cup OLIVE & VINE extra virgin olive oil
    •    salt and pepper, to taste

Combine these four ingredients with the citrus and herbs listed below in a medium bowl. Whisk to emulsify.  Alternately, you can combine in a jar with a lid and shake away. 

Lemon and Thyme Vinaigrette

one large lemon, zested and juiced
1 tablespoon fresh thyme leaves, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Blood Orange and Mint Vinaigrette

two medium blood oranges, zested and juiced
one tablespoon fresh mint, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Grapefruit and Basil

1/2 large grapefruit, zested and juiced
1 tablespoon fresh basil, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Lime and Cilantro

2 large limes, zested and juiced
1 tablespoon cilantro, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

 

 

 

Creamy Champagne Vinegar Dressing

1 garlic clove, finely chopped

2 tablespoons Dijon mustard

1/4 cup OLIVE & VINE French Champagne Vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

2 or 3 dashes hot sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup OLIVE & VINE extra virgin olive oil


Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and blend until smooth.

Arugula, Fig and Walnut Salad


4 tablespoons OLIVE & VINE extra virgin olive oil of your choice, divided

2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons

1 tablespoon raspberry jam

3 tablespoons OLIVE & VINE Fresh Fig balsamic vinegar

1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces

1 small shallot, very finely minced (about 1 tablespoon)

1/4 teaspoon salt 

1/8 teaspoon black pepper, freshly ground

5 ounces lightly packed stemmed arugula (about 8 cups)

1/2 cup walnuts, toasted and chopped 

2 ounces. Parmesan cheese, shaved into thin strips with vegetable peeler

 

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.

Whisk jam and Fresh Fig balsamic vinegar in a medium microwave safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, salt and pepper. Let cool to room temperature.

Toss arugula and vinaigrette in a large bowl. Adjust seasonings if desired. Divide salad among individual plates. Top each with a portion of prosciutto, walnuts, and Parmesan and serve immediately.

Serves 6.